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Chef Stories

Amy Glaze writes How To Talk Like A French Chef:
I’m not learning the kind of French I intended to. The other night on one of my days off, I ordered a cocktail at an upscale restaurant that I had never heard of before. It was a mixture of rum and spirits with fruit juice. It sounded interesting but a little too sweet for my taste. I asked the server if it was dégueulasse (deh-guh-lass), which I thought meant ‘gross’.
and The Chocolate Chip Caper:
My hands are permanently blood stained (out out damn spot!) and no matter how much bleach or hydrogen pyroxide I use it won’t go away. They are swollen from gutting hunted animals by hand and getting pricked by tiny bullet shattered bones – so much so, that I can’t even get my engagement ring over my knuckle let alone make a tight fist. The scars on my hands, wrists and arms from cooking and accidents (like the time I tripped on a box left on the floor and landed hands first onto our massive hot plate stove burning the entire side of my hand and wrist) are obscene.
[more inside]
posted by the man of twists and turns on Sep 18, 2014 - 41 comments

Let's Face It, Leaves Are Dumb

The Awl: How to make a salad without all those dumb leaves
posted by The Whelk on Jun 5, 2014 - 109 comments

On Engastration

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
posted by The Whelk on Apr 5, 2014 - 70 comments

Hygienic and Scientific Cooking

"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897) online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk on Jan 17, 2014 - 12 comments

Top Chef, Old Master

"If there is an assassination planned for the meal, then it is seemliest that the assassin should be seated next to he who is to become the subject of his craft" - Leonardo da Vinci: head of the kitchen, designer of horse-pulled nut-crushers, inventor of napkins, and assassination etiquette expert.
posted by The Whelk on Jan 7, 2014 - 20 comments

Microwave Timing Conversion Charts

So the label on your frozen food gives a cook time, but it says it's for a microwave of a wattage other than what it says on yours. How are you supposed to know how long to nuke it for? Well, you could consult one of these handy charts!
posted by Pope Guilty on Oct 17, 2013 - 64 comments

super quick kitchen tips

America's Test Kitchen Super Quick Video Tips: "Test Kitchen wisdom distilled into eminently watchable video clips" of no more than a minute or two long, including tips for meat (how to make the most perfect bacon ever - how to quickly defrost meat - how to dry-age steak at home) to coffee (how to make pour-over coffee - how to fake a latte at home) and wine (the fastest way to chill wine) to pizza (flattening dough and baking a perfect thin-crust pizza ) and general kitchen tips (is your knife sharp enough? - do you really need to buy regular olive oil? - how to quickly soften butter and soft cheese). And there's Ask the Test Kitchen quick video tips as well (what's the best way to peel eggs? - how do I store brown sugar?).
posted by flex on May 23, 2012 - 72 comments

“When I made the chili for myself, I accidentally added tears.”

Henry's Kitchen is a cooking show unlike any other: it is unpretentious (he's no arrogant, trained chef), dramatic in a unique way, and has some information that one doesn't find anywhere else. Henry's Anytime Chili for One is a classic. There's also Killer Oven-Baked French Toast, Spicy Shepherd's Pie, and Delicious Nutty Chocolate Truffles.
posted by esprit de l'escalier on Sep 5, 2011 - 68 comments

Nothing gets this girl excited like a good meat sale!

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

Modernist Cuisine in 6 Volumes

Modernist Cuisine, a 2400-page, 6-volume lavishly-illustrated and highly-anticipated $625 list price set (available for pre-order) by authors Nathan Myhrvold, Chris Young, and Maxime Bilet, expounds a deeply scientific and avant-garde take on cooking techniques and been praised as the most important cookbook of the last 10 years. Its burger recipe. Its kitchen.
posted by shivohum on Feb 4, 2011 - 156 comments

Cooking with Masao

Sharing means caring, right? Well, Masao would like to share with you his techniques for cooking Torta di ceci which is a type of Italian cake. If beverages are your thing, perhaps you'd like a nice glass of Sambuca exotic fruit punch, some peach juice, or something he calls his "Super Energy Raisin Juice". More of a hot dog or sausage person? Well then, our buddy Masao has got that covered for you!

In all fairness, these video clips might ruin your appetite so be aware of that in advance.
posted by GavinR on Jun 25, 2008 - 22 comments

doctor delicious and molecular gastronomy

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

A Valedictory Forbidding Antacids

Vittles and verse - two great tastes that taste great together. Ladies and gentlemen, I bring you the poetry of cookery. As an appetizer, Chris Tusa serves up a tasty bowl of gumbo; next comes the entree, Mark Strand's comforting pot roast. Meanwhile, Shanna Compton imagines herself as the food itself -- eager ingredients in the skilled hands of Jacques Pepin. If you'd prefer to dine out, Charles Simic presents the menu of Cafe Paradiso, while Don Winter, a former night manager at a Niles, Michigan Burger Chef, proffers a more downmarket culinary experience. Bon appetit! (Poemhunter.com previously on MeFi here. )
posted by GrammarMoses on Apr 26, 2006 - 4 comments

Happy birthday, Julia!!

Happy birthday, Julia!! American cooking diva Julia Child turns 90 years of age today. She might be slowing, but she hasn't stopped ... and she certainly hasn't stopped eating butter and cream.

Her contributions to American culinary arts, particularly in the area of home cooking, are nearly immeasurable. When you have a look at the way we were cooking before "The French Chef" came along, you'll be doubly grateful for what she's taught us.

She's left her longtime home in Cambridge, Massachusetts for much smaller digs in Santa Barbara, California ... and subsequently donated her legendary kitchen and over 1,200 items from it to the Smithsonian Institution, who disassembled it and painstakingly rebuilt it inside the museum. Julia's Kitchen at the Smithsonian opens to the public on Monday.
posted by chuq on Aug 15, 2002 - 35 comments

Physics inside a microwave oven.

Physics inside a microwave oven. I came across this informative link while looking up some physics information. I thought this short movie of a grape in a microwave was amazing. My microwave has never done anything as cool as this.
posted by jragon on May 24, 2002 - 11 comments

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